Chocolate Roulade

Ingredients

• •6 eggs, separated
• •150g dark chocolate, chopped
• •75ml hot water
• •75g sugar
• •1 tbsp cocoa powder
• •300ml heavy cream
• •2 tbsp powdered sugar
• •1 tsp vanilla extract
• •pinch salt

Directions

1. 1Preheat oven to 180°C. Line a 9x13 inch baking pan with parchment paper. Melt 100g chocolate with hot water and let cool slightly.
2. 2Beat egg yolks with 50g sugar until pale, then fold in melted chocolate. In a separate bowl, beat egg whites with salt until stiff peaks form, then beat in remaining sugar.
3. 3Gently fold egg white mixture into chocolate mixture in two batches. Spread evenly in prepared pan and bake for 12-15 minutes until a skewer comes out with moist crumbs.
4. 4Turn cake onto a cocoa-dusted towel, peel off parchment, and let cool for 5 minutes. Roll up tightly in the towel and cool completely.
5. 5Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Unroll cake and spread cream filling evenly over surface.
6. 6Roll cake back up firmly and transfer to serving plate. Melt remaining 50g chocolate and drizzle over top. Chill until ready to serve.

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